The ground sirloin sandwich is named after Hamburg, Germany, the city where the sort of meat (yet not simply the sandwich) was first promoted, as per a report by culinary student of history Linda Stradley.
Around the eighteenth century, the Germans adjusted a sort of meat planning from an itinerant gathering called the Tatars (or Tartars), which finished in the formation of the “Hamburg steak.” German workers acquainted their nation of origin’s meat with the United States in the 1880s, however it wasn’t until years after the fact that the meat was served between two bits of bread, even later, two buns. The correct designer of the customary American ground sirloin sandwich is obscure the same number of legends exist, yet the main burger chain store, White Castle, was established in 1921. From that point the burger has kept on developing.
They actually get their name from Hamburg, Germany, home of a cut of beef called the Hamburg steak that eventually evolved into what we now consider hamburgers.
In 1802, the Oxford English Dictionary defined Hamburg steak as salt beef. It had little resemblance to the hamburger we know today. It was a hard slab of salted minced beef, often slightly smoked, mixed with onions and breadcrumbs. The emphasis was more on durability than taste.